In a bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.

Heat the vegetable oil in a large skillet over medium‑high heat. Add chicken pieces in batches and cook, turning occasionally, until golden and crispy all around (about 5–6 minutes per batch).

Transfer cooked chicken to a plate lined with paper towels to drain excess oil.

In the same skillet, reduce heat to medium. Add garlic and ginger, sauté briefly until fragrant (about 30 seconds).

Pour in the sweet chili sauce, soy sauce, honey, and rice vinegar. Stir and let simmer for 1–2 minutes.

Add the chicken back to the skillet, tossing well to coat all pieces evenly in the sticky sauce. Cook for another 1–2 minutes until sauce thickens and clings to the chicken.

Remove from heat. Garnish with chopped green onions or cilantro if desired. Serve immediately.